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The technique is called spatchcocking. This method disposes of the backbone and flattens out the turkey, allowing more surface area for even cooking. And a higher cooking temperature yields a crispy browned skin.

2. Place the turkey breast side down, and starting at the thigh, cut along both sides of the backbone using poultry sheers. "If you hit a tough spot, a short serrated knife easily saws through," Cheryl says.

3. Remove the backbone, giblets, and large chunks of fat. Reserve the backbone and giblets for broth. Open the turkey and turn it breast side up.

4. Break the breastbone by putting your hand on one side of the breast close to the bone. Press down firmly until you hear a crack. Repeat on the other side. Need a little leverage? Cheryl suggests standing on a step stool.

5. Pull the thighs outward to flatten out the turkey. The wings should be facing inward; tuck them under to secure.

Preheat the oven to 450°F, then line a rimmed baking sheet with heavy duty aluminum foil and cover it with a mix of roughly chopped onions, carrots, and celery, along with some thyme stems. These vegetables will not only add flavor to the drippings, but will also slowly release moisture to ensure that the pan drippings don't scorch and set off your fire alarm.